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FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ

Year 2018, Volume: 43 Issue: 1, 43 - 52, 15.01.2018

Abstract

Farklı tahin
konsantrasyonlarında (%40, 50 ve 60) ve farklı sıcaklıklarda (25, 35, 40, 50°C)
pekmez, bal ve şeker şurubu kullanılarak hazırlanan tahin karışımlarının
reolojik özellikleri belirlenmiştir. Tahin/pekmez karışımı için akış davranışı
Power modeli ile ifade edilmiştir, ancak tahin/bal ve tahin/ şeker şurubu
karışımı için Bingham Plastik modeline uymuştur. Kıvam indeksi "K"
ile tahin konsantrasyonu arasındaki ilişki üstel ve power fonksiyonlarıyla
tanımlanmıştır. Sıcaklığın yükselmesiyle birlikte kıvam indeksi azalmıştır.
Fakat tahin konsantrasyonun artışıyla birlikte örneklerin kıvam indeksi
yükselmiştir. Duyusal analiz, tahin konsantrasyonunun ve tatlandırıcı çeşidinin
karışımların üzerindeki etkisini araştırmak için değerlendirilmiştir.
Karışımların sürülebilirlik ve ağzın kaplanması özellikleri tahin
konsantrasyonun yükselmesiyle birlikte iyileşmiştir. Ayrıca tahin
karışımlarının reolojik özellikleri, örneklerin duyusal özellikleri ile oldukça
yüksek bir korelasyona sahiptir.  

References

  • Abou-Gharbia, H.A., Shahidi, F., Shahata, A.A.Y., Youssef, M.M. (1997). Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. Journal of the American Oil Chemists' Society, 74: 215–221.
  • Abu-Jdayil, B., Al-Malah, K., Asoud, H. (2002). Rheological characterization of milled sesame (tehineh). Food Hydrocolloids, 16: 55–61.
  • Alpaslan, M., Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses/tahin) (sesame paste blends). Journal of Food Engineering, 54: 89–93.
  • Altay, F.L., Ak, M.M. (2005). Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of Food and Agriculture, 85: 105–111.
  • Arslan, E., Yener, M.E., Esin, A. (2005). Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering, 69: 167–172.
  • Bourne, M.C. (2002). Food Texture and Viscosity Concept and Measurement. Academic Press, London, 78-81 p., ISBN:0121190625
  • Chambers, E., Bowers, J.R. (1993). Consumer perception of sensory qualities in muscle foods. Food Technology (Chicago, IL, United States), 47: 116–120.
  • Gharehyakheh, S., Amiri, M., Savareh, S.J. (2014). Rheological behavior of sesame paste/honey blend with different concentration of honey. European Journal of Experimental Biology, 4: 53-57.
  • Icier, F. (2009). Influence of ohmic heating on rheological and electrical properties of reconstituted whey solutions. Food and Bioproducts Processing, 87: 308–316.
  • Johnson, L.A., Suleiman, T.M., Lucas, E.E. (1977). Sesame protein: a review and prospective. Journal of the American Oil Chemists' Society, 56: 463–468.
  • Kaya, A., Belibağlı, K.B. (2002). Rheology of solid Gaziantep Pekmez. Journal of Food Engineering, 54: 221–226.
  • Marcotte, M., Taherian, Hoshahili, A.R., Ramaswamy, H.S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34: 695-703.
  • Maskan, M., Gögüş, F. (2000). Effect of sugar on the rheological properties of sunflower oil-water emulsions. Journal of Food Engineering, 43: 173-177.
  • Moros, J.E., Franco, J.M., Gallegos, C. (2002). Rheology of spray-dried egg yolk stabilized emulsions. International Journal of Food Science and Technology, 37: 297-310.
  • Muego, K.F., Resurreccion, A.V.A. (1993). Physicochemical and sensory characteristics of peanut paste as affected by processing condition. Journal of Food Protection and Preservation, 17: 321–336.
  • Rao, M.A. (1999). Rheology of Fluid and Semisolid Foods, Principles and Applications. Aspen Publications, Maryland, ISBN: 9780387709291
  • Sawaya, W.N., Ayaz, J.K., Khalil, J.K., Al-Shaltat, A.F. (1985). Chemical composition and nutrition quality of tehineh (sesame butter). Food Chemistry, 18: 35–45.
  • Sengul, M., Ertugay, M.F., Sengul, M. (2005). Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16: 73–76.
  • Shakerardekani, A., Karim, R., Ghazali, H.M., Chin, N.L. (2013). Textural, rheological and sensory properties and oxidative stability of nut spreads-A Review. International Journal of Molecular Sciences, 14: 4223-4241.
  • Singh, H., Tamehana, M., Hemar, Y., Munro, P.A. (2003). Interfacial compositions, micro structures and properties of oil-in-water emulsions formed with mixtures of milk proteinsand к- carrageenan: 1. Sodium caseinate. Food Hydrocolloids, 17: 539-548.
  • Toğrul, H., Arslan, N. (2004). Mathematical model for prediction of apparent viscosity of molasses. Journal of Food Engineering, 62: 281–289.

RHEOLOGICAL AND SENSORIAL PROPERTIES OF SESAME PASTE BLENDS PREPARED WITH DIFFERENT SUGAR SOURCES

Year 2018, Volume: 43 Issue: 1, 43 - 52, 15.01.2018

Abstract

Rheological
properties of sesame paste (SP) blends, which were prepared with concentrated
grape juice (CGJ), honey and sugar syrup were determined using rotational
viscometer at different SP concentrations (40, 50 and 60%) and temperatures
(25, 35, 40, 50°C). Flow behavior of the SP/CGJ blends were expressed by Power
law model, however SP/honey and SP/sugar syrup blends were fitted to the
Bingham Plastic model. The relationship of the consistency index "K"
and SP concentration was described by exponential and power functions. Rising
in temperature lead to a decrease in the consistency index of SP blends.
Increasing in SP concentration resulted in an increase in consistency index of
samples. Sensorial analysis was evaluated to research the effect of SP concentration
and type of sugar sources on sensorial properties. Spreadibility and
mouth-coating properties of blends enhanced with the increase in SP
concentration. Moreover rheological properties highly correlated with sensorial
properties of samples.

References

  • Abou-Gharbia, H.A., Shahidi, F., Shahata, A.A.Y., Youssef, M.M. (1997). Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. Journal of the American Oil Chemists' Society, 74: 215–221.
  • Abu-Jdayil, B., Al-Malah, K., Asoud, H. (2002). Rheological characterization of milled sesame (tehineh). Food Hydrocolloids, 16: 55–61.
  • Alpaslan, M., Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses/tahin) (sesame paste blends). Journal of Food Engineering, 54: 89–93.
  • Altay, F.L., Ak, M.M. (2005). Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of Food and Agriculture, 85: 105–111.
  • Arslan, E., Yener, M.E., Esin, A. (2005). Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering, 69: 167–172.
  • Bourne, M.C. (2002). Food Texture and Viscosity Concept and Measurement. Academic Press, London, 78-81 p., ISBN:0121190625
  • Chambers, E., Bowers, J.R. (1993). Consumer perception of sensory qualities in muscle foods. Food Technology (Chicago, IL, United States), 47: 116–120.
  • Gharehyakheh, S., Amiri, M., Savareh, S.J. (2014). Rheological behavior of sesame paste/honey blend with different concentration of honey. European Journal of Experimental Biology, 4: 53-57.
  • Icier, F. (2009). Influence of ohmic heating on rheological and electrical properties of reconstituted whey solutions. Food and Bioproducts Processing, 87: 308–316.
  • Johnson, L.A., Suleiman, T.M., Lucas, E.E. (1977). Sesame protein: a review and prospective. Journal of the American Oil Chemists' Society, 56: 463–468.
  • Kaya, A., Belibağlı, K.B. (2002). Rheology of solid Gaziantep Pekmez. Journal of Food Engineering, 54: 221–226.
  • Marcotte, M., Taherian, Hoshahili, A.R., Ramaswamy, H.S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34: 695-703.
  • Maskan, M., Gögüş, F. (2000). Effect of sugar on the rheological properties of sunflower oil-water emulsions. Journal of Food Engineering, 43: 173-177.
  • Moros, J.E., Franco, J.M., Gallegos, C. (2002). Rheology of spray-dried egg yolk stabilized emulsions. International Journal of Food Science and Technology, 37: 297-310.
  • Muego, K.F., Resurreccion, A.V.A. (1993). Physicochemical and sensory characteristics of peanut paste as affected by processing condition. Journal of Food Protection and Preservation, 17: 321–336.
  • Rao, M.A. (1999). Rheology of Fluid and Semisolid Foods, Principles and Applications. Aspen Publications, Maryland, ISBN: 9780387709291
  • Sawaya, W.N., Ayaz, J.K., Khalil, J.K., Al-Shaltat, A.F. (1985). Chemical composition and nutrition quality of tehineh (sesame butter). Food Chemistry, 18: 35–45.
  • Sengul, M., Ertugay, M.F., Sengul, M. (2005). Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16: 73–76.
  • Shakerardekani, A., Karim, R., Ghazali, H.M., Chin, N.L. (2013). Textural, rheological and sensory properties and oxidative stability of nut spreads-A Review. International Journal of Molecular Sciences, 14: 4223-4241.
  • Singh, H., Tamehana, M., Hemar, Y., Munro, P.A. (2003). Interfacial compositions, micro structures and properties of oil-in-water emulsions formed with mixtures of milk proteinsand к- carrageenan: 1. Sodium caseinate. Food Hydrocolloids, 17: 539-548.
  • Toğrul, H., Arslan, N. (2004). Mathematical model for prediction of apparent viscosity of molasses. Journal of Food Engineering, 62: 281–289.
There are 21 citations in total.

Details

Other ID GD17091
Journal Section Articles
Authors

Mehmet Koç

Dilara Okut This is me

Esra Devseren

Işıl İlter This is me

Saniye Akyıl This is me

Figen Ertekin

Publication Date January 15, 2018
Published in Issue Year 2018 Volume: 43 Issue: 1

Cite

APA Koç, M., Okut, D., Devseren, E., İlter, I., et al. (2018). FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ. Gıda, 43(1), 43-52.
AMA Koç M, Okut D, Devseren E, İlter I, Akyıl S, Ertekin F. FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ. The Journal of Food. January 2018;43(1):43-52.
Chicago Koç, Mehmet, Dilara Okut, Esra Devseren, Işıl İlter, Saniye Akyıl, and Figen Ertekin. “FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ”. Gıda 43, no. 1 (January 2018): 43-52.
EndNote Koç M, Okut D, Devseren E, İlter I, Akyıl S, Ertekin F (January 1, 2018) FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ. Gıda 43 1 43–52.
IEEE M. Koç, D. Okut, E. Devseren, I. İlter, S. Akyıl, and F. Ertekin, “FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ”, The Journal of Food, vol. 43, no. 1, pp. 43–52, 2018.
ISNAD Koç, Mehmet et al. “FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ”. Gıda 43/1 (January 2018), 43-52.
JAMA Koç M, Okut D, Devseren E, İlter I, Akyıl S, Ertekin F. FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ. The Journal of Food. 2018;43:43–52.
MLA Koç, Mehmet et al. “FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ”. Gıda, vol. 43, no. 1, 2018, pp. 43-52.
Vancouver Koç M, Okut D, Devseren E, İlter I, Akyıl S, Ertekin F. FARKLI ŞEKER KAYNAKLARI İLE HAZIRLANAN TAHİN KARIŞIMLARININ REOLOJİK VE DUYUSAL ÖZELLIKLERİ. The Journal of Food. 2018;43(1):43-52.

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